Italian Panzerotti Recipe
Pepperoni, sausage and mozzarella cheese served with a side of marinara sauce. Only available in small
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Ingredients
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Dough
Filling
Marinara Sauce
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine flour and salt. Once the yeast mixture is frothy, add it to the flour along with olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
Filling Preparation
- 5
Prepare Filling
In a mixing bowl, combine pepperoni slices, cooked Italian sausage, and shredded mozzarella cheese. Mix well and set aside.
Marinara Sauce Preparation
- 6
Assembly and Cooking
- 7
Roll Out Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to about 1/8 inch thick.
- 8
Cut Circles
Using a round cutter or a glass, cut out circles of dough (about 4-5 inches in diameter).
- 9
Fill Panzerotti
Place a spoonful of filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges to seal tightly.
- 10
Fry Panzerotti
In a large skillet, heat oil over medium-high heat. Fry the panzerotti in batches until golden brown on both sides, about 2-3 minutes per side.
- 11
Serve
Remove from the skillet and drain on paper towels. Serve warm with marinara sauce on the side.